Risotto with Gorgonzola and bacon

Description

This nourishing, creamy risotto with a hint of sharp cheese and smoked bacon - a real pleasure. Have a pack of rice from TM Mistral risotto, and you can always prepare a hearty dish in a hurry.

Ingredients

Figure

180 g
Broth

600 ml
Dry white wine

70 ml
Blue cheese

50 g
Onion

1 piece
Sour cream

1 Tbsp
Olive oil

2 Tbsp
Bacon

3 slice
Black pepper

Cooking

Peel and chop the onion. Heat the oil in a deep frying pan. Put the chopped onion and cook on low heat for 3 minutes.

Add washed rice and stir with a wooden spoon until the grains are protochnyi and will not absorb most of the oil. In this dish I use Arborio rice of TM Mistral.

Pour in the wine and stir until it is absorbed completely.

Then add enough hot broth to completely cover the rice, stir and cook until until the liquid is absorbed. From time to time stir. The secret to a perfect risotto is to rice cooked in softly boiling broth. In this case, the temperature of the rice remains constant.

Pour the broth 2-3 times until use. The gradual infusion broth provides full absorption of each portion, preventing sticking of rice to mush. Rice is ready when it becomes soft and oily, but retains a subtle hardness in the middle of each grain. The photo of the rice after the first portion of the broth.